Give :: Premier Chefs Dinner

Every year the Magnolia Guild of the Fred Hutchinson Cancer Research Center hosts the "Premier Chefs Dinner."  And every year, Mr. Hedin and I go.  We love it.  For all of the crazy boring fundraising events that happen all year in this city, this event is the one bright spot.

Because it's the Hutch and because they are so wildly recognized as a leader in cancer research, they are able to pull off one of the most amazing culinary adventures - and raise a ton of money.  Sunday night more than a half a million dollars was raised by nearly 300 people.  That's a lot of money - for not that many people.

When the invitation showed up this year I almost died.  I immediately emailed the marketing department at the Hutch (to congratulate them on such a fabulous keynote speaker) and called my mother to make sure they were home and could go with us.  The keynote speaker was none other than Ruth Reichl.  If you don't know who she is, google her quickly.  You will be amazed at her resume and her stature in the food world.  I have read all her books, followed her career, and follow her currently on Twitter.  I think she's fabulous - and after listening to her last night - I think she's more fabulous.

While Ruth is fabulous and I would have love to have listened to her all night - it's the food that really draws a crowd.  A handful of the most fabulous chefs in the Seattle area each prepare a dish in - what I can only imagine - is an attempt to 'one-up' each other.

If you like food, you should be at this event.  And if you have yet to choose somewhere to donate money, Fred Hutchinson Cancer Research Center is a great place to start.  If you aren't tired of me telling you yet, you should be giving away your money.  Not all of it.  A girl needs shoes.  But you should really give to those places that are doing something you believe in.  

I believe we need a cure for cancer.  Not someday but now.  If anyone is going to find that cure, I believe it is the Hutch and I want to support it.  I don't want another person I know - and love - to die of cancer.  I don't want anyone to see the diagnosis of cancer as a death sentence.  I don't want cancer to win.  

The only way we can make sure that happens is to fund research.  If you don't know how to get involved, email me.  Please.  I'll hook you up with the right people.  If enough of you are interested, we'll tell the Hutch and get a gathering organized to introduce you to everything they are doing.  It's not just a few people in lab coats staring at cancer cells.  It's ridiculously smart scientists researching everything from cancer cells to DNA to fish.  Everything that is living tells us something about how our bodies and the cells within our bodies operates.  Want to know more?  Me too.

P.S. There are amazing events like this that happen all the time.  You can go.  Anyone can go.  Let's go together.  

As promised...

photos from the Fred Hutchinson Cancer Research Center's Chef's Dinner!

hiding behind Daisley Gordon

being fed by Robin Leventhal

at the table with Mr. Hedin and my parents

Who's the big girl?  Oh, it's me and Mr. Hedin

photos courtesy of Team Photogenic

Give :: Premier Chef's Dinner with Fred Hutch

Last night was the Premier Chef's Dinner that the Magnolia Guild of Fred Hutchinson Cancer Research Center puts on.  If you haven't been, you are missing out.  Truly.  Team Photogenic took good pictures that I'll post as soon as they are live - but for now, you can see through the lens of my camera and get a glimpse of this fun evening.  

To start, there was a cocktail hour in the reception room.  Mr. Hedin attended and reported back on the appetizers - his favorite was a Dungeness crab roll topped with spring herbs made by Jerry Traunfeld of Poppy.  

While he was eating appetizers and drinking wine, I was touring the kitchen and chatting with chefs.  Unlike last year, the kitchen was the epitome of calm.  I would guess that most chefs had prepared most of their dish ahead of time and were just plating on site.  

As an Iron Chef and Top Chef fan, I was hoping for more of a frantic scene.  Something straight out of the TV with people hollering and running about.  No such luck.  However, as a fan, I was excited to meet Daisley Gordon from Campagne whom we watched on Iron Chef. Sadly, Bobby "I win all the time" Flay beat him despite my feeling that Chef Gordon's menu was superior.  I also got to chat with Robin Leventhal who competed on Top Chef - she fed me cheese and pickled raisins.  So delicious.  

There are photos of all of these things - just at Team Photogenic waiting to be uploaded.

When it was time for dinner, we moved into the main space at Sodo Park by Herban Feast for a lovely four course dinner.  The tables were really simply set with bread, a few sprigs of wild flowers, and an abundance of wine glasses.

Chef Grant Achatz, world renowned chef and cancer survivor spoke about his experience with cancer and the parallels he found in his own kitchen.  As a chef, he deconstructs common "rules" around restaurants and the way food is presented, prepared, and served and looks at things from a new perspective.  When presented with his options for curing his own cancer (tongue!  Can you imagine anything worse for a chef?!?) most places could only give a very traditional solution - one that would not work for him (I imagine it was removing his tongue).  He refused such treatment and sought out a solution that would deconstruct the common "rules." 

The ability to look at research from a new perspective and deconstruct the common approach to cancer care is one of the things that sets the Hutch apart from other centers.  Raising money for research is vital to allow the doctors and scientists the flexibility to think outside the box.  

Kicking off the evening with Chef Achatz reminded us all why we were there - to raise money and to eat amazing food.  

And then dinner began...

Despite the fact that it was a four course meal, we got to eat eight plates of food.  Yes, you read that right, eight.  As in 8.  I got a different plate than Mr. Hedin and the idea was to switch after a few bites.  We did with some plates - we did not with others...  Surprisingly, I wasn't as full as I was anticipating - not sure if pregnancy was to blame - but everything was lovely.  

1. Shaved Coeur d'agneau with Fava Beans, Ramps and Spring Onions

2. Fois Gras Terrine with Rhubarb, Sorel, and Burnt Rose Hips

3. Copper River Salmon with Fermented black beans and daikon salad

4. Hot smoked Copper River Salmon with seven elements of spring

5. Duo of Jones Farms Pork Tenderloin and Shoulder with Morel Mushrooms and White Asparagus

6. Simmered Beef Rib with Marrow Mustard Toast and Spring Vegetables

7. Ripened Cheeses

8. Rhubarb and Celery Mille-feuille with Salted Hazelnut, Powdered Caramel and Fennel Ice Cream

The best part of the evening was the fund raising part.  Because the money raised was helping Pancreas Cancer Research, Dr. Sunil Hingorani who is leading the research department for Pancreas Cancer spoke first - extremely intelligent, well spoken, and hot.  Followed by a couple who had lost a loved one to Pancreas Cancer.  

Pancreas cancer is an extremely aggressive form of cancer that has been - up until now - completely unresponsive to treatment.  Dr. Hingorani has lead research that has lead to discovering a form of treatment that seems to be able to combat the disease.  

The couple I spoke of, who lost a loved one to Pancreas Cancer, matched donations given last night - up to $150,000 - to propel the research efforts at the Hutch.  Amazing.  Last night raised more than $500,000 for Pancreas Cancer research.  If you didn't have the warm fuzzies from the food - then that should have done it.  More than a half of a million dollars.  In a time when the economy still seems to loom large in peoples minds, it's amazing to see the generosity that still abounds.  

If you are interested in getting involved with Fred Hutchinson and the research being done at the center, click here.  There are dozens of events coming up!

Couscous for a Cause

I was invited by Near East to be a part of the Couscous for a Cause this year!  I am super excited because couscous is one of my go-to foods.  Not only can it be made in MINUTES but my kids eat it.  Seriously.  I have the pickiest kids ever and they eat it.

The only catch was that the event was happening right as we were moving.  Since we were asked to throw a little dinner party - we obliged - among all of the boxes and stacks of things with no home (yet).

The reason we obliged so easily is because couscous is outrageously easy to make.  If you can boil water, you can make couscous.  And because I wasn't entirely confident in the new stove (I'm not very experienced with electric or flat top - and this one is both!) we grilled a little meat and vegetables on the barbecue to toss into the cooked couscous.  So simple - so good - so perfect for spring!

Had I not been attempting to work in a new kitchen - and out of boxes - I had big plans to make my own recipes.  And I still think I will soon.  And I'll share them with you as soon as I find everything!

Menu

Couscous Bites with Feta (via Giada)
Yogurt Marinated Chicken with Roasted Garlic and Olive oil Couscous
Cherry Couscous Pudding (via Alton Brown)

Near East sent us a huge basket of goodies, including a ton of couscous - and awesome shirts that I have been wearing around the house all month!

Plus, by being a part of Couscous for a Cause and hosting a fun little party full of couscous - despite the boxes and mess - Near East is donating 250 boxes of couscous to Northwest Harvest.  I was thrilled to be a part of such an amazing cause and just wish I had more pictures from our fun night!  

Give :: Premier Chef's Dinner with Fred Hutch

I have been lucky enough to go to the Premier Chef's Dinner supporting Fred Hutchinson Cancer Research Center for the last few years.  Mr. Hedin has been my guest and we devour the dinner every year and talk about it for weeks everywhere.  We love this event.  Oh, and it raises tons of money for cancer research.

In the kitchen last year

Every year the event features a series of local chefs who each present a course in the five course dinner.  Sometimes there are two options for the course and you have to steal bites from your partner.  Which is why you have to bring a partner.  Each course seem to out do the course before and last year the pork belly made me want to cry I loved it so much.  I could still cry thinking about it.

Mr. Hedin bidding on something...

This year they have really stepped it up a notch and invited a non-local chef to cook.  And not just any non-local chef but Grant Achatz.  Chef Achatz is an amazing chef.  He has been recognized worldwide for his amazing good creations both in his own restaurants and those he has cooked in.  Oh, and his cookbook won a James Beard Award.

Chef Achatz isn't the only famous chef cooking this year.  The list includes Dalis Chea from Herban Feast, Kevin Davis from Steelhead Diner, Jason Franey from Canlis, Daisley Gordon from Campagne, Christine Keff from Flying Fish, Brian McCracken and Dana Tough from Spur Gastropub, Scott Staples from Zoe, Johnathan Sundstrom from Lark, and Jerry Traunfeld from Poppy.

Do those names sound familiar?  Let me catch you up.

Daisley Gordon competed on Iron Chef in 2009.  Versus Bobby Flay.
Jason Franey won Best New Chef from Food and Wine Magazine this year
Christine Keff won a James Beard Award for Best Chef Northwest in 2001
Johnathan Sundstrom won a James Beard Award for Best Chef Northwest in 2007
Jerry Traunfeld won a James Beard Award for Best Chef Northwest in 2000


The menu is equally impressive this year.

Scott Staples, ZoëShaved Coeur d'agneau with Fava Beans, Ramps and Spring Onions 2006 Brian Carter Cellars Byzance Southern Rhone ~ Columbia Valley Brian McCracken and Dana Tough, Spur Gastropub and Tavern LawFoie Gras Terrine with Rhubarb, Sorrel and Burnt Rose Hips 2009 Efesté Winery Evergreen Riesling ~ Columbia Valley   Kevin Davis, Blueacre SeafoodHot Smoked Copper River King Salmon with Seven Elements of Spring 2009 L'Ecole No 41 Luminesce White Blend ~ Walla Walla Valley Christine Keff, Flying FishSmoked Big Eye Tuna with Tomato Jam and Thyme Butter 2009 Wines of SUBSTANCE Merlot ~ Columbia Valley Daisley Gordon, CampagneSimmered Beef Rib with Marrow Mustard Toast and Spring Vegetables 2007 Smasne Cellars Old Vine Cabernet ~ Snipes Mountain Johnathan Sundstrom, LarkDuo of Jones Farm Pork Tenderloin and Shoulder with Morel Mushrooms and White Asparagus 2006 Tranche Cellars Chardonnay ~ Columbia Gorge Fabulous selection of ripened cheeses with Dahlia Bakery crackers Jason Franey, CanlisRhubarb and Celery Mille-feuille with Cinnamon Crumb and Celery Sorbet

Are you dying?  Doesn't it sound amazing?  So buy a ticket and come!  Actually, buy two because with one seat you only get half of the meal because so many of the courses are served alternating plates.  Unless, of course, you are super friendly and the person next to you will share.

Being pregnant this year means that I can eat almost anything because my clothes will be nice and loose. And let's face it, I'm not getting smaller.   The down side is a lack of wine.  And it's good stuff.

If you want to come (please do! and come over and say hi!) you can get all of the information you need here plus buy tickets.  I can't encourage you enough to come.  It's so lovely.

Oh, and did you notice that Grant Achatz was not listed in the menu?  That's because for an extra bump up in your ticket price you can get a specially prepared appetizer by him.  He is also the key note speaker.  But given his popularity, when are you really going to get into his restaurant?  Step up, buy the extra appetizer.

See you there!

Give :: Fred Hutch Premier Chefs Dinner

Sunday night Adam and I had the pleasure of going to the Premier Chefs Dinner benefitting the Fred Hutch.  The food was outstanding, the company was a delight, and the wine was heaven.   Plus we got to talk to grown ups for an entire night and not watch Mickey Mouse.

First we got to tour the kitchen with the gals from Northwest Palate.  It was pretty remarkable to see the 300 plates of food - for each course - laid out on every flat surface imaginable and chefs bent over plates carefully placing elements of the dish.  We got to meet several chefs and talk about what they were creating.  I felt so guilty taking any of their time - you could see the beads of sweat on their heads and hear the franticness in their voice.  

One of the auction items last year was the opportunity to work in the kitchen.  Denise Whitaker from KOMO 4 and her husband Teron won last year and spent the dinner this year working in the kitchen - and racing out between courses to sit at our table and enjoy the fruit of their labor.  

The food was amazing.  Seriously, amazing.  Here's the menu so you can be jealous of how well we ate.  I was so full, I didn't even eat breakfast the next morning.  

Seth Caswell, emmer&rye

Scallop Crudo
emmer&rye salad, fava bean purée, chili-grapeseed oil2008 Woodinville Wine Cellars Sauvignon Blanc ~ Columbia Valley

Dustin Ronspies, Art of the Table

Wild Mushroom and Goat Cheese Tart
local baby greens, leek vinaigrette2008 Dusted Valley Vintners Old Vine Chardonnay ~ Yakima Valley

Mark Fuller, Spring Hill

Duck Leg and Egg
crispy smoked confit croquette, yolk, green garlic, morels, English peas, parmesan
2004 Zefina Sangiovese ~ Columbia Valley

Seif Chirchi and Rachel Yang, Joule

Crispy Lobster "Ravioli"
sweet pea vine, spring onion marmalade, spicy roasted pear jus
2007 Lachini Vineyards Family Estate Pinot Noir ~ Chehalem Mountains

Adam Stevenson, Earth & Ocean

Grilled Squab with Black Eyed Pea Chole
black eyed pea “chole”, grapefruit-celery slaw, crispy fennel sausage, apple jus2007 Walter Dacon C'est Syrah Belle ~ Columbia Valley

Jack Strong, Salish Lodge & Spa

Kurobuta Pork Belly with Soft Corn Pudding and Ham Hock Jus
wilted local greens, Wenatchee apple, pickled fiddlehead fern
 2007 Obelisco Estate Cabernet Sauvignon ~ Red Mountain

Cheese Course
Fabulous selection of ripened cheeses with Macrina bread and crackers
2008 Walla Walla Vintners Merlot ~ Walla Walla Valley

Lucy Damkoehler, TASTE

Rhubarb Cobbler Ice Cream Sandwich blue rose chévre, sweet sorrel oil, salmonberry jam

The best parts were:
- The scallop crudo - especially the salad that accompanied it.  It had sea beans which are my favorite thing.  I always forget about them until they are served on something and then I remember - SO GOOD.
- The pork belly.  Every single aspect of it.  The pork was perfectly cooked and really good - the sides set it off wonderfully and make me drool thinking of it again.
- Cheese!  I love cheese, I could have eaten the whole plate if I hadn't eaten so much already.
- The 2004 Zefina Sangiovese!  I would put a straw in a bottle.  It's the best wine I think I have ever had - get yourself a bottle today.  Click here to check out their winery.

Dessert was great - but the ice cream didn't taste enough like rhubarb for me.  I love rhubarb.  I love the tartness of it and I don't think it needs to be masked as much as most recipes mask it.  It's a tart plant.  If you don't like tart plants, don't eat rhubarb.

Our table was equally as great.  We sat with John Carlson and his lovely wife Lisa, Denise Whitaker and her husband Teron, Mary from the Hutch and her sister and brother-in-law.  Lisa, Denise, and Mary all know each other because they climb together.  I'm sure you've heard about Denise's climbs - they talk about them on channel 4 all the time.  But you would never guess that the rest of these women were mountain climbers (you wouldn't guess that Denise was either, or that she rides a motorcycle).  I am always so inspired to meet women who are physically strong.  Part of why I love Crossfit is because I love feeling strong and being surrounded by strength - especially to see women older than me who are still extremely strong mentally and physically.  Inspiring.  Sorry about the tangent.

Since the night was benefitting the Hutch, it would not be complete without hearing from a doctor or two.  We heard from one.  And then from a cancer survivor/patient who was inspiring.  At 29 years old, just a year younger than me, this young man has already battled cancer once and won.  And now it's back.  How unfair is that?  His strength and courage was amazing - but more remarkable is the work being done at the Hutch that can save his life.  It's happened once and it can happen again - assuming the doctors have had the ability (and funds) to do the research that leads to breakthroughs like using the body's own immune system to fight cancer.

If you don't know much about what the Hutch does - except occupy a ton of real estate on Eastlake - then click here and explore the site.  If you think they only deal with cancer, click here and get involved with the Innovators Network.  A collection of people under 45, the Innovators Network connects you with the scientists who are actually doing the work.  At each cocktail event they host several scientists speak for 10 (or so) minutes about what they are doing.  It's everything from groundbreaking AIDS research to studying the behavior of fish to determine nature vs. nurture.  Truly fascinating and has so many implications for curing diseases of all kinds.

I was honored to be included at the event on Sunday.  I would not encourage you to donate and get involved if I wasn't doing the same thing.  Adam and I don't have a ton of money - but we give as much as we can to a variety of charities, research facilities, and hospitals.  We may not fund an entire research project, but we like to think we help in some way.  And you can too.




Photos courtesy of MORGAN KEULER FOR TEAM PHOTOGENIC © 2010



BTW I wore a Milly dress & a Lauren Merkin clutch